| This recipe is liked by 2 person(s). |
1-Pot: Fuss-Free Cassoulet
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 1 Tbsp | vegetable oil |
| 1/2 lb | Kielbasa sausage, cubed |
| 2 | onions, chopped |
| 2 | garlic cloves, minced |
| 2 | carrots, sliced |
| 2 | celery stalks, chopped |
| 1/2 tsp | dried thyme |
| 1/4 tsp | pepper |
| pinch | cloves |
| 19 oz | canned tomatoes |
| 3/4 cup | chicken stock |
| 1 | bay leaf |
| 38 oz | canned white pea beans, drained and rinsed |
| 2 Tbsp | butter |
| 2 | garlic cloves, minced |
| 2 cup | fresh bread crumbs |
| 2 Tbsp | fresh parsley, chopped |
| In large Dutch oven, heat oil over medium heat; cook sausage, | |
| onions, garlic, carrots, celery, thyme, pepper and cloves, stirring, | |
| for about 5 minutes or until onions are softened. Add tomatoes, breaking up with fork. Add chicken stock and bay leaf; bring to boil. Add beans; reduce heat and simmer for about 30 minutes or until slightly thickened. Discard bay leaf. In saucepan, melt butter over medium heat. Add garlic; cook for about 2 minutes or until softened. Stir in bread crumbs and chopped | |
| parsley, sprinkle over cassoulet. Bake in 350F 180C oven for about | |
30 minutes or until crusty and golden on top, bubbly and heated
through.
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